I miss the days when you cooked primarily on a Kamado Joe. It didn't make me want Masterbuilt smokers or Napoleon grills as well. But these are great tips for everyone working with charcoal. Thank you, Roel
Wow! This is fantastic! I have not found other KJ videos explaining temperature control as well as this. Huge help! Thank you, sir, for putting this together.
Yay let's kill our planet since paper isn't good enough for keeping the charcoal dust out. Glad you're rooting for the death of our planet I mean plastic liners on everything.
This comes at the perfect time. I just bought a Kamado and was looking for exactly this kind of tutorial! Also, I appreciate that you included the grilling part. As a german, I feel this is the number one overlooked part in Kamado Videos. We in Europe love grilling and many Kamado Videos pretend that we have that grill for low and slow sessions. I mean, yes that's a big part, but in europe people also love to just grab some sausages and grill them. Many thanks!
Great video and very nicely presented. I've lost the joy of the Kamado because I always have problems with the temperature, I hope this video will help me now.
Very good video, but IMO, this lower vent information is only geared to good ceramic grills that have good sealing qualities that make the lower vent more functional. For many users, the lower vent control is not as effective as you show on a Kamado Joe or Big Green Egg.
I struggle regularly with my big joe and keeping it low enough to smoke at 250f for long periods. I have literally had the bottom closed to 1/8 inch and top at 1/8 inch still at 275 after many hours. It was surprising to me to learn that the way you light it is very important. If you are going to smoke only use one fire starter and don't sit there with the lid open for a long time lighting too much fuel. Also overloading the fuel basket can make it difficult to keep temps down, so learning your grill and how much fuel you will need for the amount of time you will be using it is important. All of this takes practice and more importantly critical observation. If you want to grill a steak RIGHT NOW then use three or four starters and a leaf blower on the bottom vent. haha.
When I saw the thumbnail I thought I was looking at a very nice strawberry with a thermostat oddly placed on it. I guess I was wrong please make a video about strawberries yummy.
Masterbuilt: temp too high? Turn a knob. Temp too low? Turn a knob. No fuel? Dump in a bag of charcoal. Turn a knob can also be read as 'get your phone out and swipe up or down'.
You dont heat soak the dome before you place the platesetter? Saw this at smoking dad bbq. Is this a waste of fuel, or are there benefits doing is this way?
Ik heb een kamado Joe classic 3 en een rotisserie spit. Als ik m’n deksel dicht doe en op de ring leg, gaat de deksel iets omhoog! Zet ik de klep open dan zakt deze iets naar beneden. Hoe stel ik deze goed af, zodat de deksel op de spit ring blijft liggen en als ik hem open zet, hij open blijft staan? Bedankt alvast voor de moeite …! 😮
Here’s a problem: my BRAND NEW Weber Summit Kamado LEAKS in the back - I have replaced the gasket and the lid and it will not hold temps: it soars to 450 F even though I have been using Kamado style devices for decades and have done hundreds of slow/smoke cooks at 225 for 12-16 hrs…. Sorry…just had to bitch and moan after seeing the Kamado Joe do so well…..
Op diverse kanalen. Staat je kunt nooit te veel kolen hebben. Wel te weinig. In mijn grill guru gooide ik hem ook altijd vol en dan gewoon tig keer gebruiken. Echter heb sinds 3 dagen een kamadoe Joe classic. En ik heb nu al drie keer geoefend met de temperatuur settings om op deze kamadoe te leren. En die niet meer dan tot de rand van het mandje. Maar jij zegt: te veel. Los daarvan. Ik had nog een zak BGE en die branden sneller hogere temperatuur en ook zo weer op. Wat is jouw advies? Weer black range quebracho en dan de helft voortaan van het kolenmandje??
I miss the days when you cooked primarily on a Kamado Joe. It didn't make me want Masterbuilt smokers or Napoleon grills as well. But these are great tips for everyone working with charcoal. Thank you, Roel
Wow! This is fantastic! I have not found other KJ videos explaining temperature control as well as this. Huge help! Thank you, sir, for putting this together.
The plastic liner in the charcoal bag is a nice feature, no matter the brand.
Yay let's kill our planet since paper isn't good enough for keeping the charcoal dust out.
Glad you're rooting for the death of our planet I mean plastic liners on everything.
This comes at the perfect time. I just bought a Kamado and was looking for exactly this kind of tutorial!
Also, I appreciate that you included the grilling part. As a german, I feel this is the number one overlooked part in Kamado Videos. We in Europe love grilling and many Kamado Videos pretend that we have that grill for low and slow sessions. I mean, yes that's a big part, but in europe people also love to just grab some sausages and grill them.
Many thanks!
I really needed this as a beginner, thank you!
Great video and very nicely presented. I've lost the joy of the Kamado because I always have problems with the temperature, I hope this video will help me now.
Now all I need is a Kamado Joe so I can follow these tips!
😂
This is the best video I’ve seen on how to get the grill going! Thank you so much! 🎉
Very good video, but IMO, this lower vent information is only geared to good ceramic grills that have good sealing qualities that make the lower vent more functional. For many users, the lower vent control is not as effective as you show on a Kamado Joe or Big Green Egg.
Great instructional video! Thank you!
🙋 Hey Pitmasterx !!! 👋😎🇮🇹
Excellent BBQ School lesson 🏆
Merci beaucoup pour toutes ces explications ! Thank you very much for all these explanations !
Your video was interesting and informative when I can't afford a ceramic cooker can you show me something on offset barrel smoker😊
Good Job 👍
Such clean grill grates you have
I struggle regularly with my big joe and keeping it low enough to smoke at 250f for long periods. I have literally had the bottom closed to 1/8 inch and top at 1/8 inch still at 275 after many hours. It was surprising to me to learn that the way you light it is very important. If you are going to smoke only use one fire starter and don't sit there with the lid open for a long time lighting too much fuel. Also overloading the fuel basket can make it difficult to keep temps down, so learning your grill and how much fuel you will need for the amount of time you will be using it is important. All of this takes practice and more importantly critical observation. If you want to grill a steak RIGHT NOW then use three or four starters and a leaf blower on the bottom vent. haha.
What about smoking? How to start.
Can you do same for other smoker you used before, as proq etc.
Thanks
When I saw the thumbnail I thought I was looking at a very nice strawberry with a thermostat oddly placed on it. I guess I was wrong please make a video about strawberries yummy.
I'm my Komodo Kamado I find there is a difference between dome temp and temp at the grates. I now use a probe at the grates
Second this. Get a probe on the grate and you will be surprised.
Masterbuilt: temp too high? Turn a knob. Temp too low? Turn a knob.
No fuel? Dump in a bag of charcoal.
Turn a knob can also be read as 'get your phone out and swipe up or down'.
When will i use the Slo Roller instead of the heat deflectors?
You dont heat soak the dome before you place the platesetter? Saw this at smoking dad bbq. Is this a waste of fuel, or are there benefits doing is this way?
Thermal shock - it can crack the deflectors
Cheers!
How do you take the grill grates off with 4 pork ribs underway ?😉
Ik heb een kamado Joe classic 3 en een rotisserie spit.
Als ik m’n deksel dicht doe en op de ring leg, gaat de deksel iets omhoog!
Zet ik de klep open dan zakt deze iets naar beneden.
Hoe stel ik deze goed af, zodat de deksel op de spit ring blijft liggen en als ik hem open zet, hij open blijft staan?
Bedankt alvast voor de moeite …! 😮
Zijn deze tips ook van toepassing op een Black Bastard?
Ja zeker
Teacher is in the house. Know pay attention students
HaHa everyone has that "Uncle" !!!
Here’s a problem: my BRAND NEW Weber Summit Kamado LEAKS in the back - I have replaced the gasket and the lid and it will not hold temps: it soars to 450 F even though I have been using Kamado style devices for decades and have done hundreds of slow/smoke cooks at 225 for 12-16 hrs…. Sorry…just had to bitch and moan after seeing the Kamado Joe do so well…..
Op diverse kanalen. Staat je kunt nooit te veel kolen hebben. Wel te weinig. In mijn grill guru gooide ik hem ook altijd vol en dan gewoon tig keer gebruiken. Echter heb sinds 3 dagen een kamadoe Joe classic. En ik heb nu al drie keer geoefend met de temperatuur settings om op deze kamadoe te leren. En die niet meer dan tot de rand van het mandje. Maar jij zegt: te veel. Los daarvan. Ik had nog een zak BGE en die branden sneller hogere temperatuur en ook zo weer op. Wat is jouw advies? Weer black range quebracho en dan de helft voortaan van het kolenmandje??
Seems really complicated. A pellet grill might be a better option for me.
Mice tips fire resistance gloves and a nylon jacket 🤣🤣
A pair of welders gloves are as good and cheaper
Total life lessons, here. Woman unhappy? Check her airflow. Airflow OK? Check her fuel.